Apis Restaurant and Apiary is the realization and physical manifestation of a lifelong dream for Taylor Hall. Every detail of the business from its conception is a result of a passion and love for artfully-prepared food and gracious hospitality combined with respect for and fascination with honeybees. From his first job at New Orleans’s time-honored Brennan’s in 2000, Taylor solidified his belief that his place was in the professional kitchen and the world of gourmet cuisine. In 2001, Taylor graduated with a B.A. from The University of the South in Sewanee, Tennessee. In 2005, he completed the culinary arts program at California Culinary Academy of San Francisco. After working for some of San Francisco’s top gourmet restaurants, namely Wolfgang Puck’s Postrio, the Rosenthal Brothers’ Town Hall and Salt House, and Nancy Oakes’s James Beard Award-winning Boulevard, Chef Taylor was ready to return to Texas to strike out on his own in 2007. He moved to Austin to start a boutique catering business. Through catering, Taylor explored the tastes of Central Texans while creating custom-designed menus for elegant events. Taylor also served as the chef for Austin’s Supper Underground from 2009-2014, which was a pop-up dining group operating from many interesting locations throughout the city. Taylor has served as the chef/owner of Apis Restaurant since it’s opening in January of 2015.